Make topping:
Stir together pecans, oats, and brown sugar. Add melted butter and stir together with a fork.

Top each muffin with a generous amount of the topping. Bake until golden and a wooden pick inserted into center of muffin comes out clean, 18-20 minutes. Cool in pan for 15 minutes and then carefully remove to wire racks.

I adapted my go-to blueberry muffin recipe by simply adding dark sweet cherries and almond extract. For the crumble, I was inspired from the topping from Peach-Raspberry Crumble for April’s SRC. I also think this topping would be delicious on banana muffins, oatmeal muffins, zucchini muffins, etc. Use your imagination!

Note: We order our dark sweet cherries every year in bulk (14 lbs. worth) from Bithell Farms. They are delicious.

Abby, wow, you are a star!

Here is a basket of lavender I picked earlier this summer. Baskets of joy to you, Abs!

These look perfect and I wish I could come over and sit in your kitchen and eat some. I have to be honest, I might just lay my head down and not pick it up. I’m exhausted and way too sad right now. The lavender made me smile. I’m sure Abby would love it since purple is her second favorite color.